Classic Chicken Piccata with Bright Lemon-Caper Sauce (Print Version)

Quick Chicken Piccata recipe featuring tender chicken cutlets in a bright lemon-caper sauce. A simple yet elegant Italian-American dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian

# Ingredients:

→ The Golden Cutlets

01 - 1 1/2 lbs boneless, skinless chicken breasts (about 4 breasts), pounded to 1/4-inch thickness
02 - 1/2 cup all-purpose flour
03 - 1 tsp Kosher salt
04 - 1/2 tsp black pepper

→ The Zesty Pan Sauce

05 - 6 tbsp unsalted butter, divided
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1/2 cup dry white wine (such as Pinot Grigio)
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup fresh lemon juice
11 - 2 tbsp capers, drained

→ Fresh Finishing Touches

12 - 1/4 cup fresh parsley, chopped (divided, for sauce and garnish)
13 - Lemon slices, for garnish

# Instructions:

01 - Pound 1 1/2 lbs boneless, skinless chicken breasts to 1/4-inch thickness. In a shallow dish, combine 1/2 cup all-purpose flour, 1 tsp Kosher salt, and 1/2 tsp black pepper. This prepares "The Golden Cutlets" for your Classic Chicken Piccata Recipe.
02 - Dredge each chicken cutlet in the seasoned flour, shaking off excess. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
03 - Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Sauté 2 cloves minced garlic for about 30 seconds until fragrant. Do not brown the garlic, as this forms the aromatic base for "The Zesty Pan Sauce" of your Classic Chicken Piccata Recipe.
04 - Pour in 1/2 cup dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 1-2 minutes until slightly reduced, creating a rich flavor foundation.
05 - Add 1/2 cup low-sodium chicken broth, 1/4 cup fresh lemon juice, and 2 tbsp drained capers to the skillet. Bring to a gentle simmer. Whisk in the remaining 2 tbsp unsalted butter until melted and the sauce is slightly thickened.
06 - Return the cooked chicken cutlets to the pan, turning to coat them in the sauce. Stir in half of the 1/4 cup fresh parsley. Garnish the Classic Chicken Piccata Recipe with the remaining fresh parsley and lemon slices before serving immediately.

# Notes:

01 - For perfectly tender chicken, pound the breasts to an even 1/4-inch thickness. This ensures they cook quickly and uniformly without drying out.
02 - If you prefer to omit the wine, simply substitute an equal amount of low-sodium chicken broth in Step 4 for a delicious non-alcoholic version.
03 - Classic Chicken Piccata pairs wonderfully with angel hair pasta, rice pilaf, or a side of steamed asparagus to soak up the zesty sauce.
04 - Store leftover piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

# Tools You'll Need:

01 - Cutting board
02 - Chef's knife
03 - Meat mallet
04 - Shallow dish
05 - Large skillet
06 - Tongs
07 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 582 kcal
Total Fat: 30 g
Total Carbohydrate: 14 g
Protein: 53 g

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